Summer Chicken Soup with Biscuit Dumplings

  • Prep Time 35 min
  • Total Time 50 min
  • Servings 6

Ingredients

Ingredients

Soup

1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
carton (32 oz) Progresso™ chicken broth
12
baby-cut carrots, cut in half lengthwise
4
cups shredded cooked chicken
1
medium zucchini, cubed
1
medium yellow squash, cubed
1
box (9 oz) frozen baby sweet peas, thawed
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped fresh dill weed

Dumplings

1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/4
cup chopped fresh parsley

Directions

Directions

  • 1 In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion and garlic in oil about 2 minutes or until onions are tender.
  • 2 Add chicken broth; heat to boiling. Add carrots; reduce heat to medium. Cook about 5 minutes or until carrots are tender. Add remaining soup ingredients; increase heat to high. Heat to boiling. Reduce heat to medium-high. Cover; cook 2 to 3 minutes or until vegetables are crisp-tender.
  • 3 Cut biscuits into fourths. Dip one side of each biscuit piece in parsley. Drop biscuits, parsley side up, onto hot soup. Reduce heat to medium. Cover; cook 10 to 15 minutes or until dumplings are no longer doughy in center.

Notes










Tips

Expert Tips

A flavorful chicken soup is a great way to use fresh summer vegetables from the farmers’ market or your own garden. Try different combinations of vegetables, such as green beans and squash or carrots, parsnips and peas.

Fresh dill weed is an annual herb with feathery leaves and a distinctive flavor.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.